Cocktail: The Dirty Sanchez

Soon to be written about

The BF’s recipe:

2 oz Sweet Vermouth (I used Vya)
1 oz Old Tom Gin (I used the Ransom one, which is great) – if you don’t have the Old Tom, might want to add some symple syrup
1/2 oz Cynar
4 dashes Boker’s bitters (maybe unnecessary with the Cynar, but I used them anyway)

Stir and strain into chilled coupe or cocktail glass; flame orange peel on top, and serve with orange twist and / or brandied cherry.
The resulting drink is moderately bitter, though I think pretty balanced because of the sweet vermouth and the Old Tom; you could reduce the Cynar if you prefer. I make my Martinezes with the older style proportions (more vermouth than gin), but you could flip those too, or do a mix of dry and sweet.

This came about when I asked the BF to make me a Martinez, and then he said, “With Cynar?” as a joke, and I said, “Why not?!” I like Cynar. I like the Martinez. Why not have my cake and eat it too? It has a pleasantly bitter aftertaste which goes surprisingly well with gin. Surprisingly well because who knew that the Pine-Sol taste of gin could be improved by adding some bitterness.

As for the name, it also started as a joke, but also fits the drink the more I think about it. Not that I’ve personally experienced a real Dirty Sanchez (NSFW if you’re thinking of googling it at work), but this drink is brown, bitter, but still pleasant for those who like that type of thing.

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Comments

  1. Will says

    I’ve been playing around with the proportions, and using closer to 1.5:1.5 instead of 2:1. Seems Ok with Plymouth gin instead of the Old Tom also.

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